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Wednesday, February 13, 2013

Recipe for Baked Eggs with Mushrooms and Parmesan

A simple-but-delicious recipe for baked eggs with mushrooms and Parmesan!

I've been a seriously bad blogger this year when it comes to ideas for Valentine's Day (although there are lots of ideas on my Pinterest board for Low-Sugar Valentine's Day Treats if you're looking for desserts.) But if your Valentine likes mushrooms, maybe I can redeem myself a little with this super-easy and tasty idea for Baked Eggs with Mushrooms and Parmesan. When we tested this recipe Jake and I both agreed it would make a lovely Valentine's Day breakfast, and it's even easy enough to make in the morning before work!

Heat the oil and saute one pound of brown crimini mushrooms (also called Baby Bellas). Season the mushrooms with a little salt and fresh ground black pepper.

Cook mushrooms until most of the liquid has evaporated, They will shrink down a lot, like you see here.

Put mushrooms into two ovenproof casserole dishes that you've sprayed with non-stick spray or olive oil. (Work quickly so the mushrooms stay hot.)

Carefully break two eggs over the mushrooms in each dish. Season eggs with salt and pepper to taste.

Sprinkle a little fresh-grated Parmesan over the eggs.

Bake at 400F/200C until eggs are done to your liking, about 10 minutes for firm white and still partly-soft yolks. Serve hot.

Baked Eggs with Mushrooms and Parmesan
(Makes 2 servings; can be increased and baked in a large casserole dish instead of individual dishes.)

Wash mushrooms and spin dry or dry with paper towels. Slice mushrooms into slices about 1/2 inch thick. Heat oil in a large frying pan over high heat and saute mushrooms until they have released all their liquid and the liquid has evaporated, about 6-8 minutes. Season mushrooms with a little salt and fresh ground black pepper and quickly transfer to baking dishes.

Break two eggs over the mushrooms in each individual dish (or four eggs over all the mushrooms in a casserole dish.) If you're not that experienced at breaking eggs, you can break each one into a small bowl and then gently pour it over the mushrooms. (If you don't mind dirtying extra dishes, it would be nice to have each egg broken into a small dish so you can put them over the mushrooms as quickly as possible.) Season eggs with a little salt and fresh ground black pepper to taste and sprinkle a little Parmesan over them.

Bake eggs until they are done to your liking, about 10 minutes for firm whites and partly-soft yolks. If you want toast, make it while the eggs are baking. Serve hot, with toast if desired.

Everything about this low-glycemic breakfast idea is a wonderful choice for the South Beach Diet. If you serve the eggs with whole wheat toast, this would be limited to Phase 2 or 3; without toast it would be great for Phase one.

Nutritional Information?

I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

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Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

I made this last night for myself and just halved the recipe. (In honor of the first day of Lent and my tradition of eating only eggs for protein that day.) So good and I baked it in the toaster oven in one of my low-sided soup/cereal bowls that is oven safe. Very good - I'll be making this again.

I wish I had seen this recipe before I went grocery shopping (no mushrooms :( ). I've never baked eggs but I'm made shakshuka with spinahc and feta (it was really good). If you made this dish that way you could save the casserole dishes and it would save time on clean-up.

What a great idea of breakfast - I have two packs of portobello mushrooms sitting in my fridge from a class I was supposed to teach but was canceled due to the blizzard. This would be the perfect way to use some of them up. Making this for breakfast!

Made this for breakfast today and it was fabulous!! I sprinkled a bit of hot and spicy Spike seasoning on the eggs before baking just for a twist. This may be a "breakfast for supper" recipe too! Thanks, Kalyn!

We made this last night as part of our Post hCG 21-days of basically Phase 1 South Beach...it's so satisfying. The thick cut 'shrooms are like chunks of meat and the egg broken and dripping down through them is just heavenly.

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